Warm Potato Salad | Skillet Recipe
Summer time is the ideal time to start making all of those warm weather favorites and potato salad is a staple. But as the summer wanes and cooler days prevail how about trying your hand at a Warm Potato Salad Skillet. It has all the things you love about potato salad, well most of them. This variation has wonderful Yukon Gold potatoes and lots of bacon. Sold, right? Check below for the rest of the ingredients.
Ingredients:
- 4 pounds Russet potatoes
- 1/2 cup pound sharp cheddar, shredded
- 1/2 cup Blue Cheese, crumbled
- 4 tablespoon of sweet cream unsalted butter (1/2 stick
- 1 1/2 cups mayonnaise (do not use nonfat)
- 1 cup half & half
- 1/2 medium yellow onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red sweet bell pepper, chopped
- 1/2 cup Crimini mushrooms
- 2 Garlic cloves, chopped
- 2 tablespoons of Dijon mustard
- 2-3 tablespoons of extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 – 8 thick bacon slices, cut in half.
1. Preheat the oven to 325 degrees. Grease a medium size cast iron skillet with butter.
2. Thoroughly scrub and quarter potatoes, then place them in a large pot. Cover with water and add a pinch of Kosher salt; bring to a boil over medium-high heat; cover partially and cook for about 25 minutes or until tender. Drain and cool completely.
3. While potatoes are boiling peel and chop yellow onion, red and green bell pepper, mushrooms and garlic cloves, combine and saute in a skillet using 1 tablespoon of EVOO, then set aside.
4. Add cheddar and bleu cheese.
5. Whisk together the mayonnaise, half and half and Dijon mustard in a large mixing bowl.
6. Next, add the onion, peppers, mushroom, garlic, potatoes and cheese, tossing to coat and distribute evenly. Season to taste with Kosher salt and fresh cracked black pepper.
7. Transfer the mixture to the skillet, spreading it evenly. Scatter the bacon pieces on top.
8. Bake for 55 to 65 minutes, until bubbling, then transfer to the stove top (off the heat) while you position a rack 4 to 6 inches below the broiler.
9. Return the baking dish to the oven; broil for about 5 minutes or just until the bacon has crisped.
10. Let stand for 5 minutes before serving.
Warm Potato Salad | Skillet Recipe
Ingredients
- Ingredients:
- 4 pounds Russet potatoes
- 1/2 cup sharp cheddar, shredded
- 1/2 cup Blue Cheese, crumbled
- 4 tablespoon of sweet cream unsalted butter (1/2 stick
- 1 1/2 cups mayonnaise (do not use nonfat)
- 1 cup half and half
- 1/2 medium yellow onion, chopped
- 1/2l green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup of Crimini mushrooms, chopped
- 2 Garlic cloves, chopped
- 2 tablespoons of Dijon mustard
- 2-3 tablespoons of extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 - 8 thick bacon slices, cut in half.
Instructions
angie says
this sounds so yummy. Not real familiar with warm potato salads. I do recall my grandmother making a warm german potato salad but believe that this one with all the great toppings looks so much better than my memory serves
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Lorelai @ Life With Lorelai says
Yumm-O! Thanks for sharing at the #HomeMattersParty – we’re looking forward to what you have to share next week. 🙂
~Lorelai
Life With Lorelai